Honduras - Proyecto Cabanas Anaerobic Honey

Honduras - Proyecto Cabanas Anaerobic Honey

Honduras - Proyecto Cabanas Anaerobic Honey

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SCA Cupping Score: 86.00

Cupping Notes: RED FRUIT JAM, RUBY PORT, CARAMELIZED HONEY

Origin: Honduras

Region: Santa Barbara

Altitude: 1650 MASL

Varietal: LEMPIRA, CATUAI, IHCAFE 90, PACAS

Process: ANAEROBIC HONEY

Drying: Raised Beds

ABOUT PROYECTO CABANAS

Exportadora de Café San Vicente is a family-run dry mill and export business focused on smallholders producing very small lots. The Cabañas project (Proyecto Cabañas) is an experiment San Vicente launched in 2012 with three producers in the Cabañas growing community, adding a pulper and raised drying beds to a rented plot of land. When the project began to succeed, they expanded to a wet mill and drying station with raised beds and increased their circle of growers from three to 40 – most small producers with 2.5 ha. of land they manage with help from their families. Producers predominantly focus on Lempira, intercropping with corn, beans and potatoes. Farms are relatively young owing to a massive plant renovation following an intense La Roya attack in 2011. Future plans include renewing aged farm plots to cultivate specialty potential and expanding the drying area to increase capacity.  
Cherries are soaked in tanks of water to remove floaters. Selected cherries are then placed in hermetically sealed plastic barrels where they undergo anaerobic fermentation for 72 hours. Afterwards, cherries are depulped and spread to dry on raised beds with a percentage of mucilage intact for approx. 20 days, raked frequently using wood sticks for a uniform dry.

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J
Joshua Dickison
Perfect!

This is my second order and I could not be happier with the product or the service. Thank so much!!